Fresh Yuzu Fruit - per lb

Description

The Yuzu is the result of a unique hybrid of a primitive Asian citrus fruit and a sour mandarin. Originating in China, the Yuzu is most recognized for its wide cultivation and use in Japan.

Both the juice and peel of this most uncommon fruit yield a fascinating fragrance and flavor. Best known as an ingredient in authentic Japanese cuisine, Yuzu enhances sauces and other dishes with its lively freshness. Since fresh Japanese Yuzu cannot be imported into the United States, it is fortunate that is now increasingly cultivated in California.

Yuzu’s unique flavor is less sharp and more subtle than lemon, allowing its tart fruitiness to enhance other flavors without overpowering them. Just peel a bit of the Yuzu's greenish rind to release its distinctive and complex aroma of lime, lemon and grapefruit. This pleasing and aromatic zest makes an amazing contribution to cocktails, savory dishes and desserts.

Store fresh Yuzu at room temperature for up to a week or in the fridge for longer storage.

Nutrition Facts

Recipes

Yuzu is a sour Japanese citrus fruit, used both for its juice and its aromatic rind. The yuzu (which is about the size of a tangerine) has an aroma and flavor that is distinct from any other citrus fruit, somewhat akin to a cross between grapefruit and lime.

In this recipe, a traditional vinaigrette gets an refreshing Asian makeover - perfect with fresh greens and with Seared Ahi Tuna!

Ponzu is a Japanese sauce traditionally thought of as a dipping sauce with dishes like sashimi and with one-pot dishes like Chirinabe, but it has recently found its own place in the Western pantry. The unique flavor of Ponzu sauce is adaptable to just about any dish. Its blend of sweet, sour, salty (and bitter) flavors go equally well with grilled meats, seafood and plain rice.

A refreshing Japanese variation of the classic sauce. The delightfully pungent wasabi flavor adds zip to a baked potato, steak, or sandwich. It is delicious on grilled fish or added to mayonnaise. It will keep in an airtight container for 1-2 weeks, though it loses its "zip" over time.
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Avocado oil has a lot going for it. It's a flavorful oil, excellent for use in salads and vinaigrettes, and its beautiful deep green color lends itself to dramatic presentations. And if that isn't enough, both avocado oil and shrimp are high in "good" HDL cholesterol.